1. Trim bottom 1/4 inch off apples so they sit flat; REMOVE cores from apples to within 1/2 inch of bottoms of apples; pierce peels with small sharp knife. Stand apples in shallow baking dish. Place in 7- to 8-quart slow-cooker bowl.

YCCS, PO Box 4202, Rock Hill, SC, 29732 An Affiliate of the Arts Council of York County. Support for this project is provided by the Arts Council of York County Small Grants Program, the John and Susan Bennett Memorial Arts Fund of the Coastal Community Foundation of SC, and the SC Arts Commission, which received funding from the National Endowment for the Arts.